40 Answers

By Megan Danks
- Posted on Mar 15, 2012

00

A family favorite of ours is Chicken Stroganoff. I put four frozen chicken breasts in the crockpot with a 16 oz tub of sour cream, one bag of dry onion soup mix and a can of cream of mushroom soup. I put it on low in the morning and it cooks for 6-8 hrs. By the time you serve it it's shredded & so super yummy. I serve it over egg noodles or green beans for my husband who's diabetic.

45

By Noelle Clark
- commented on Mar 16, 2012

14

this sounds really good! Must try!!

By Stephanie Gouldman
- commented on Mar 16, 2012

928

We do this in the oven and call it Sour Cream Chicken. Didn't even think to try it in the crock pot!

By Rebecca Rainey
- commented on Mar 21, 2012

00

i will be trying this on the weekend...my kids love beef version. HERE WE GO :) thanks

By Koreen Zemba
- commented on Mar 22, 2012

03

Sound yummy...can't wait to try this.

By Erin Reese
- commented on Mar 22, 2012

00

This may be a silly question, but is it safe to cook sour cream for that long? I guess I have never thought of cooking it at all.

By Gennie Cartmill
- commented on Mar 25, 2012

00

Tried this last night and it was excellent...thanks.

By Annette Gallup
- commented on Mar 26, 2012

013

Made this for Friday nights dinner and my boys LOVED it!!!

By Kerry Stein
- commented on Apr 4, 2012

00

do you use boneless chicken breast or "bone-in"?

By Barbara Schaul
- commented on Apr 25, 2012

010

Can you use Cream of chicken or celery for this? I am allergic to th mushrooms. Dr tells me "no fungus among us"

in a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.
Pour the flour in a small bowl.
Cover the chicken breast chunks in flour and shake off the excess.
Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.
After the chicken is done cooking, pour the pieces into the crock pot.
Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies.
Enjoy!

mix all ingredients into crockpot except the egg noodles and cook on low 6 to 8 hrs,its really yummy and I got it from weight watchers, its called creamy crockpot chicken

13

By Heather Gomez
- Posted on Mar 14, 2012

39

I put frozen chicken, cut up bell peppers, onions, garlic and salt and pepper to taste. Then add either a jar of tomatoe sauce or fresh tomatoes and let simmer for 4 or more hours. Serve over pasta. And it is so good. :) my kids LOVE it.

13

By Nivin Khalil
- commented on Mar 21, 2012

00

I am trying your recipe now :)

By Kristina Banks
- commented on Mar 21, 2012

018

Do you not have to thaw the frozen chicken first?

By Alison Trujillo
- commented on Mar 22, 2012

030

@Kristina Banks - no, when you cook in a crock pot, meats/veggies can go straight in frozen - a wonderful convenience!@

Place at least 3 (I use 4 or 5 in my oval crock pot) aluminum foil balls (wad up pieces of foil) in the bottom of the crock pot (this keeps the chicken from sitting in the juices)
Place chicken on top of the foil.
Put on the lid and cook on low 6 - 7 hours and presto!....rotisserie chicken! (I didn't believe it either---you have to try it!)

11

By Dena Rook
- commented on Mar 23, 2012

00

Do you put in any water or broth?

By Dena Rook
- commented on Mar 23, 2012

00

Also, do you cook it on high or low?

By Jennifer Shepherd
- commented on Mar 23, 2012

024

I've done this several times before! I love it, and it is so easy!

By Marce Meek
- commented on Mar 23, 2012

026

No liquid needed---the fat from the chicken cooks it. I cook on low ( I suppose you could do it on high for less time but I always put it on first thing in the morning and then it's done for dinner.)

By Max
- commented on May 3, 2012

277

Can you put something in the bottom instead of foil balls? Veggies, maybe?

Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
Cook on Low setting for about 4 hours, or until internal temperature of pork has reached 160 degrees.

This is FABULOUS over rice and broccoli. If you like your sauce thick, about 30 min before your chops are done, take them out and add about 1 TBSP of cornstarch to the sauce and stir to thicken. Place chops back in and finish cooking.

chicken, onion soup mix, 1/4 cup of Italian dressing and 1/4 cup water cook on low for 8 hours or high for 4 shred at the end and serve on hamburger buns (with swiss cheese)
taste like Chicken Au Jus! SOOOO YUMMY!

or

Chicken, 1 can of cream of chicken soup, 1 can of cheddar soup,garlic, salt and pepper cook on low for 8 hours or high for 4
serve on egg noodles or rice

i have a million more too LOL everyone always tells me i am obsessed with my crockpot but hey why not its great!!

5

By Windy Campbell
- commented on Mar 22, 2012

038

I would love some more ideas.My oven has been out for the last 7 months. I need lots of help

By Aubreigh Cox
- commented on Mar 25, 2012

020

that happened to me! mine was out for over a year but now even after its been fixed i still use my crockpot the most!
i find a lot of ideas on Pinterest (you can follow me there http://pinterest.com/aubreigh_cox/ )
or i also find a lot on allrecipes.com

Stew is one of my favorites...the meat is always so tender and the veggies full of flavor

5

By Karen Waters-Quigley
- commented on Mar 21, 2012

00

Do you have a favorite recipe you want to share?

By Karen Callaghan
- Posted on Mar 22, 2012

025

A roasting piece of beef rolled in a packet of French onion soup and left on low for 8 hours. The meat falls apart and is great for roast beef rolls. No water required. I own 3 slow cookers and like then to bits :D

4

By mary edwards
- Posted on Mar 22, 2012

00

Where you buy freezer bags, etc..they have crock pot bags ... so much easier.. no mess...just put the bag in and go from there...plenty big enough too for ANY size...once you try them, you won't use the crock pot without the bags...

4

By Joanne Freeman
- commented on Mar 24, 2012

01

Not concerned about the plastic ?

By June Hochhausen
- commented on Mar 28, 2012

00

email to a colleague | support our research
December 3, 2004
Cooking with Plastics
Rolf Halden, PhD, PE
Many people are concerned about the use of plastics for preparing and eating foods and beverages. Recently, Rolf Halden, PhD, PE, assistant professor in the Department of Environmental Health Sciences and the Center for Water and Health at the Johns Hopkins Bloomberg School of Public Health set the record straight about a hoax email warnings about theexposure to dioxins from freezing plastic bottles. The Office of Communications and Public Affairs sat down with Dr. Halden again to discuss the public health risks posed by plastic products.
Question: We are surrounded by plastic products and many people use them for cooking and preparing foods every day. Is there a concern with using these products?
Answer: In general, whenever food comes in contact with materials that are not inert there is a chance of chemical transfer and contamination. We are primarily concerned about plasticizers such as the various phthalates, acetyltributylcitrate and dioctyladipate, all of which are added to plastics to make the products flexible and less brittle. The concern is that if you heat up plastic food containers, utensils or plastic wrap, some of these chemicals could be released into food or beverage.

By Amanda Geyer
- commented on Jul 17, 2012

99

I'm not that fond of the pre-fabbed bags. The only bags I use in my slow cooker are the Reynolds Slow Cooker Liners. I love those immensely! And by not using the pre-fabbed frozen food, I know EXACTLY what's cooking, and in what proportion.

Slow-Cooked Meatloaf
I was not convinced about this at first but now its a weekly meal that the kids ask for...even my teen loves it and takes it to school the next day if there is any left. Its moist and light serve with mashed, gravy, and veggies.
Slow-Cooked Meatloaf what you need: 2 lbs extra lean groundbeef, 1 pkg stove top stuffing mix for chicken or turkey, 1/4 cup water, 1 onion chopped or diced, 1/3 ketchup, 1/4 cup yelloe mustard
What you need to do: mix all ingredients until just blended. Fold 2 (30 inch long) pieces of tinfoil lenghtwise in half twice crisscross pieces on work serface. Top with meat mixture, shape into 8 inch roung pattie. Use foil handles to gently lower meatloaf into slow cooker letting ends hang over top of edge of cooker. Cook on HIG 4 hours or LOW for 8. Makes a great meal for everyone...surprising results.

Combine the taco seasoning packet (reserving approx 1/2 tsp.) & flour into plastic bag & coat/shake the chicken tenders. Brown in skillet, then place on bottom of crock pot (I spray it with non stick cooking spray). Put the whole can of diced tomatoes on top of chicken then sprinkle with remaining taco seasoning. Cook on low 6-7 hours or high 3-4 hours. The chicken has SOO much flavor!! You can season with a little salt & pepper to taste as well. My 2 yr old & my picky eater husband love it. =0)

3

By Annette Gallup
- Posted on Mar 21, 2012

013

Stew

package of stew meak cut into chunks
1 can of sliced carrots
1 can of mushrooms
2 cans of whole potatos
1 jar of pearl onions
1 can of beef consume
1 can of cream of mushroom soup
1/4 cup of red wine
3 bay leaves

Brown stew meat, salt and pepper to taste. Add to crock pot, juices and all. Pour in soup and consume and mix together. Pour in cans of carrots, mushrooms, pearl onions(juice too) Add wine and bay leaves, Cook 4-6 hours and 2 hours before you eat, add potatos. Good with french bread or egg noodles. Enjoy!!

3

By Kimberley Gulliver
- commented on Mar 21, 2012

018

Lots of fresh veges would surely be much cheaper and healthier

By Alison Kingston
- Posted on Mar 23, 2012

02

Not impressed no Vegetarian dishes :-(

2

By Sarah Hoeksema Boyle
- commented on Mar 23, 2012

18

Post some! Would love to see your ideas for veggie dishes! :-) I bet a veggie stew or soup would be super easy in a crock pot.

By Christine Horton-Holmes
- Posted on Mar 21, 2012

10

Beef roast potatoes and carrots!!

2

By Tonyia Brady
- Posted on Mar 21, 2012

020

I do a crockpot stew. Just made it last night, in fact. It's so easy. Put 2 lbs. of stew meat in the bottom of the crock pot. Cut up a couple potatoes and carrots. Sprinkle 1 bag of dry onion soup mix. Mix together in a bowl, 1 can cream of celery soup, 1 can cream of mushroom soup, 8 oz. can of tomato sauce. Pour over other ingredients and do not stir. Cook on high for 5 to 6 hours. If it's going to be longer, cook on low.

2

By lynn kaplan
- Posted on Mar 21, 2012

00

Corned Beef, Cabbage and Potatoes...I buy the packaged corned beef with the spice packet included and place both in my crock pot (along with sliced up cabbage and potatoes) and cover completely with water. I start cooking it in the morning and let it cook all day on high. The flavor from the corned beef integrates with the cabbage and potatoes and everything comes out really tender and super yummy. I also highly recommend the plastic liners for crock pots since it makes the clean-up so easy.

2

By Jessica Young
- Posted on Mar 14, 2012

140

Pork or Beef ternderloin.

Sear it on all sides and put it in the pot with potatos or baked beens for the day. Maybe add some other vegies later on. Mmmmmm.......I'm making myself hungry

2

By Max
- Posted on May 3, 2012

277

Breakfast Oatmeal using Steel-Cut Oats:
Simply grease the bottom inch or two of the Crock-Pot (using a non-stick cooking oil is a lot easier and healthier than the butter recommended by some). Dump in ½ cup of McCann’s steel-cut Irish oatmeal, 2 cups water, some raisins or any other dried fruit, nuts or berries, and a pinch of salt. In the morning serve with sweetener, cinnamon, and milk, half and half, or soymilk. At the table add sliced almonds and/or a banana. There’s no better breakfast.

Forgotten Roast Beef
INGREDIENTS:
1 1½ lbs. (approx) roast beef
1 can Campbell’s Golden Mushroom Condensed Soup
1 8-oz. package white mushrooms, sliced
1 tablespoon onion powder
1 teaspoon garlic powder
DIRECTIONS:
In the cooker insert of a 2-quart slow cooker, place the beef and season with the garlic powder and onion powder. Add the mushrooms, then pour the soup over all. Cook on high for four hours or low for 8.

Sticky Chicken
This recipe is not sticky, but it is yummy, it was the first slow-cooked food that was later requested by my 20yo DD when she was 4yo :). It's even better if you can plan ahead enough, a day for marinating.
Take any chicken (whole or parts) that will fit into your slow cooker, it can even be frozen if it's already been cleaned and anything that came inside the cavity of a whole chicken removed. Mix in a small bowl 4 teaspoons salt, 2 teaspoons paprika (smoked if you happen to have it), 1 teaspoon cayenne pepper (I actually don't use this at all), 1 teaspoon onion powder, 1 teaspoon thyme, 1 teaspoon white pepper, 1/2 teaspoon garlic powder, and a 1/2 teaspoon black pepper. After your chicken is clean and dried (with plain white paper towels), rub this all over, inside and out, and under the skin too. Let this "marinate" overnight in the fridge. Then in the morning, stick it in the crockpot and cook 8 hours on low. If you're using a whole chicken, stuff the cavity with a roughly-chopped onion before cooking.

Slow-cooked Lamb & Lentil Stew
For this recipe you will need a 3-quart slow cooker. This serves 3 to 4. It can easily be doubled for a larger cooker.
INGREDIENTS:
1½ lbs. stew meat (or lamb shoulder, cut into cubes)
1 14½-oz. can fire-roasted diced tomatoes
Half of the tomato can of water or low-sodium broth of your choice
½ cup dried lentils
3 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon sumac (a Middle Eastern spice)
1 teaspoon ground cinnamon
1 teaspoon coarse or Kosher salt
½ teaspoon ground black pepper
¼ teaspoon saffron threads or ground saffron
Non-stick pan spray
DIRECTIONS:
Spray the inside of the slow-cooker insert. Place in this order into the insert, lamb, lentils, all seasoning and spices, and then tomatoes. Fill can halfway with water or broth of choice and add to slow-cooker. If necessary, stir to make sure all seasonings are covered by tomatoes or liquid.
Cover and cook on high for 4 hours (or on low up to 8 hours).
NOTES: You can cook this in any combination of times that add up to the total, such as two hours on high and then four on low, or one hour on high and 6 on low; whatever meets your needs.
If desired, before serving, strain liquid into a saucepan. In a small cup or bowl, whisk a tablespoon of cornstarch into ¼ cup of cold water, then add to pot liquid in saucepan. Heat to a gentle boil, whisking to prevent lumps or sticking, until heated through and thickened, and serve alongside meat. Alternately, I sometimes refrigerate the pot liquid overnight to defat, then use the next day as a base for soup, adding a little barley and mushrooms.

Slow Cooker Moroccan Chicken with Olives
Harissa is a hot chili paste common to North African cooking. It's added to mild-flavored soups and pasta dishes like this one. If you like very spicy food, use a hotter pepper, such chile de arbol, instead of guajillo.

1. To prepare the chicken: Coat the stoneware of a slow cooker pot with cooking spray. Combine the broth, flour, oil, cumin, pepper, and salt in the pot. Whisk until smooth. Add the tomatoes (with juice), carrot, onion, olives, and garlic. Stir to mix. Tuck the chicken into the pot, covering with the other ingredients. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.

2. To prepare the harissa: Remove the stems and seeds from the peppers and discard. Soak the peppers in warm water for about 1 hour or until softened. Drain and transfer to a food processor fitted with a metal blade or a blender. Add the garlic, coriander, caraway seed, and salt. Process, scraping the sides of the bowl as needed, until a paste forms. Drizzle in the oil through the tube to reach a smooth consistency.

3. Stir in the cilantro (if using) just before serving. Pass the harissa at the table.

Any kind of beef roast or pork roast, roasting chicken or ribs are time savers for me. I can't forget the other favorite - ham & beans. I can put any of these in the crock pot in the morning & have most of supper ready when I get home from our office. I can usually put the rest of supper together with almost no effort or time at all. Leaves me to enjoy the family while supper is finish cooking.

Susan H.
Limon, CO

1

By Holly Powell
- Posted on Mar 22, 2012

05

My fab that my kids go nuts for!!
Pot Roast
2 cups of ketchup
1 pack of onion soup mix
1 tbsp of brown sugar
I put it in the crock pot first thing in the morning on high for 6 hours and by the time it's ready it just falls apart! Amazing a most try!!

1

By Jmohojo Mohojo
- Posted on Mar 21, 2012

09

BBQ pork sandwiches. I add a pork tenderloin or cheap pork chops boneless with 1/2 cup of water. Heat on Low for 8 hours or high for 6 hours until it can be shredded with a fork. Add your favorite BBQ sauce and heat another 30 minutes. Serve on buns with cole slaw! (you can add onions to the pork at the beginning as well.)

1

By Mia Z
- commented on Mar 21, 2012

014

Yeah- I just tried a super easy pulled pork recipe. I bought McCormick's pulled pork season packet (for slow cookers) The recipe is on the back of the envelope, and it's really easy and
tasty!

By pdiamondsnpearls
- commented on Mar 22, 2012

00

MY KIDS LOVE PULLED PORK I COOK IT IN ROOT BEER INSTEAD OF WATER THAN DRAIN SHREAD AND ADD BBQ MY KIDS GO CRAZY FOR IT

Beef stew is my favorite. I love the way the potatoes and carrots come out after sitting in the stew broth all night (or day)

0

By Andrea DiMarco
- Posted on Aug 31, 2012

5045

"mush" dont know the real name to this dish but my family just started calling it mush

-put some boneless skinless chicken breasts [i typically put in 4-6] [you can use frozen or defrosted chicken]
-chop up some white potatoes into bite sized pieces layer them on top of the chicken
-get a box of stove top whole wheat chicken flavored stuffing and layer that on top of the potatoes
-get 2 cans of campbell's cream of chicken soups put that on top of the stuffing [if your at home all day while cooking this i like to put in 1 can at the beginning, and half way through cooking i'll stir it up and add the 2nd can but it can all go in at the same time for the working mom]
-let cook for 4-6 hours [6 if chicken was frozen when you started]
-stir once done to break up/shred the chicken and scoop it into a bowl.

it'll smell just like thanksgiving in your house, just let it cool in your bowls before digging in those potatoes are quite hot when you bite into them [my entire family can vouch for biting into the steaming hot potatoes and burning their mouth's]

0

By sherry
- Posted on Aug 26, 2012

00

put your water in and a pork roast . then pour a bag of shredded kraut over the top and your lid on the crock pot and let it cook all day taste delicious..

0

By Amanda Geyer
- Posted on Jul 17, 2012

99

Hungarian Goulash!
I have a 6 qt cooker, so this recipe is sized for that.

It freezes REALLY well - I'll make this, portion it out into single-servings, in ziploc sandwich bags, and freeze them flat.

0

By Amanda Geyer
- commented on Jul 17, 2012

99

Honestly, any meat will do, around 4 pounds of it. My husband absolutely LOVES this when I make it with turkey, but he cheerfully devours it with beef, pork or chicken. If I use beef, I add about a quarter to a half cup of red wine (or apple cider vinegar, if I know it'll be served to a friend who's allergic to grapes, and thus, to wine), to help make the beef SUPER tender.

By Carmen Jarrous
- Posted on Jul 1, 2012

1416

I love making soup. I just drop all my veggies and beans with lots of beef broth and that is all she wrote. Oatmeal is yummy in it too, but that's in the winter.

0

By Mary Wideman
- Posted on Apr 9, 2012

06

Pot roast, stew, chili.

0

By Sarah Hansen
- Posted on Apr 9, 2012

43

Delicious Lamb shanks
1 lamb shank per adult
1 can of tomato puree
1 can of tomatoes
minted frozen peas
grated carrot
1 cup water cooked on low for 6-8 hrs till meat falls off the bone
thicken gravy with cornflour and water and serve hot over mashed potato.

0

By Debby Michelotti
- Posted on Mar 25, 2012

03

Brown a pork tenderloin and place in a crockpot with an envelope of onion soup mix and a can of whole cranberry sauce. Cook on low for 6 hours.Serve over noodles with your favorite vegatable.